New York Agricultural Experiment Station. 105 



7. Reasons for Discarding the Weight-of-Milk Method. 



(/) Because it is based upon the false assumption, that all kinds 

 of 77iUl' luwe the same cheese-producing value. It fails to recognize 

 the fundamental fact that milks differ in regard to the amount of 

 cheese they can produce. 



[2) Because the method, being founded upon a false basis, is un- 

 just and is, therefore, not business-like. By this system, money 

 which belongs solely to the producer of the better milk is taken 

 from his pocket and transferred to that of his neighbor, who pro- 

 duces poorer milk. 



(3) Because the old system discourages the production of better 

 milk and is a positive barrier to improvement. When milk is paid 

 for by weight alone, then more money can be gained by increas- 

 ing the amount of milk produced, without regard to its composi- 

 tion. It is a well-known fact that under this system the compo- 

 sition of milk has deteriorated in the last generation, and, so long 

 as a premium was offered for increasing the amount of milk pro- 

 duced, there was no inducement to pay any attention to the com- 

 position of the milk, if only it met the legal requirements. 



{Ii\ Because the old system encourages the addition of icater, 

 removal of cream and all similar fwms of dishonesty. When 

 quantity and not quality is paid for, some will be found who will 

 try dishonestly to take advantage of the system; and this can 

 hardly be surprising, when the system itself is founded upon an 

 untruth, and is itself dishonest. 



8. Reasons for Using the Milk-Fat Basis in Paying for Milk 

 at Cheese Factories. 



(1) Because the amount of fat in milk offers the most accurate, 

 practicable and just basis we have for determining the cheese-produc- 

 ing value of milk. 



(2) Because this method recognizes the fundamental truth that 

 different milks possess different values for cheese-making. 



(3) Because this method, being based upon the truth, is just to all 

 and is, therefore, in the highest sense business-like. It guarantees 

 pay for what is in the milk that makes cheese. 



